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Svongato
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Description
This is a dish my great grandmother used to make for my grandmother. It’s only as an adult that I can finally appreciate it. It’s peasant food, but it’s kind of charming that way. I love it for breakfast with a side of fruit—it really sticks to your ribs. Also makes a nice light lunch with salad or a side to dinner.
Ingredients
- 4 whole Jumbo Eggs
- 1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Of Water
- 1-½ cup 1% Cottage Cheese
- ⅓ cups Shredded Mozzarella Cheese
- ⅓ cups Shredded Italian Blend Cheese
- ¼ cups Shredded Parmesan
- ½ cups Italian Bread Crumbs (enough To Soak Up Most Of The Moisture)
- 2 whole Apples, Cheeks Grated
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- ¼ cups Whole Wheat Panko Bread Crumbs
- 2 teaspoons Olive Oil
Preparation
Preheat oven to 375F.
Crack and whisk eggs into a large bowl. Add the rest of the ingredients except panko and olive oil and mix thoroughly.
Spray a medium-sized casserole dish (deep dish if you have it) with vegetable spray and spread mixture out evenly, not pressing down too hard. Sprinkle the top with panko bread crumbs and drizzle lightly with olive oil.
Bake for 50-60 minutes until edges are golden brown and a knife comes out of the center dry.
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